Food Toxicology
Aim of the course
To provide insight in the type of items being an issue of safety concern in modern food safety evaluation. Application of this insight in understanding the relative importance of the various items in the field of food safety.
This course deals with the (potential) toxicity of toxic substances present in traditional and novel foods and their safety assessment. Special emphasis will be given to novel scientific developments in the field of natural toxins, genetically modified food, food supplements, food sensitivity and allergy, drinking water, products derived from food processing, agricultural chemicals, microbiological food safety, persistent organic pollutants, engineered nanomaterials, food additives and veterinary drugs. The course consists of lectures by selected experts and a written exam to be made by the students about lessons learned during the course.
On successful completion of the module, participants should:
- have obtained knowledge and an overview of major existing and newly emerging items of concern within the field of food toxicology and food safety assessment.
- be able to summarize the obtained insights and to express the importance of the lessons learned for their own scientific work and future career.
Coordinator: Ms. dr.ir. N.I. Kramer
Lecturers
Dr.ir. K. Beekmann (Wageningen University & Research)
Dr.ir. H. Bouwmeester (Wageningen University & Research)
Dr.ir. N. van den Brink (Wageningen University & Research)
Dr.ir. J. Louisse (Wageningen University & Research)
Prof.dr. H. van Loveren (RIVM and Maastricht University)
Dr.ir. N.I. Kramer (Wageningen University & Research)
Prof.dr. A.P. van Wezel (KWR and Utrecht University)
For general inquiries please contact the PET Office.
